Dill Weed - how do you process/preserve it?

Hi guys! I am again looking for your collective expertise. We use a lot of dill, both seeds and "weed" in cooking. My favorite flavor, I guess. I have (gasp!) bought it from Penzeys, a very fine purveyor of spices, and that product is indeed very good. However, I planted a lot in my keeping with having enough to feed the caterpillars of the Black Swallowtail Butterfly. I am a little bummed out in that the swallowtails were very sparse this year. Nonetheless, I have a lot of dill. Saving/drying/preserving the seed is no problem. But how do you preserve the "weed" or stalks/stalklets? The commercial stuff is chopped very fine, but not powdery. Any idea how they do this?
As an aside, I am very optimistic about having CRUNCHY dill pickles this year. I have 4 batches, totaling @ 60 quarts, and initial results look very promising. I used info from Lesley, Tracy, and my nearly 90 year old neighbor. Thanks to all. I will post the results when the votes are in. Thanks to all and GL!